by Virginia Lauterbach, former SAWS Field Crew Leader
Servings: 3-4
Prep time: 5 min
Cook time: 20 min
This recipe, perfected in the wilderness after trail crew work days, won a spot on the podium at Wilderness Skills Institute's annual backcountry cookoff. Every year the best of the best backcountry chefs compete their skills on a single burning camp stove to bring home a taste of glory.
Ingredients
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1 lb red lentils
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1 bag sweetened coconut flakes
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1-2 cartons (4oz each) dehydrated hashbrowns
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2-3 chicken/veg bullion
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1 T curry powder
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1T ground ginger
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1/4 cup dried onion
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Tortillas
Optional Ingredients
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Garlic powder
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Cumin
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Pepper flakes
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Top with lime beer salt
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Naan bread
Cooking Instructions
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Throw all ingredients in a pot and boil down until the lentils are done (20 minutes or so).
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Adjust spices to taste.
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Serve with tortillas or naan bread.
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